Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, cinnamon, and smoked paprika. Make sure all pieces are evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and caramelized around the edges.

Step 2: Make the Maple Glaze

1. While the sweet potatoes are roasting, prepare the glaze. In a small saucepan over medium heat, combine the maple syrup, melted butter, apple cider vinegar, soy sauce, and Dijon mustard.
2. Stir well and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.

Step 3: Prepare the Spiced Pecan Crumble

1. In a medium bowl, combine the chopped pecans, brown sugar, ground cinnamon, cayenne pepper (if using), melted butter, and a pinch of salt.
2. Mix until the pecans are evenly coated with the buttery sugar mixture.
3. Spread the pecans on a separate baking sheet lined with parchment paper.
4. Bake in the oven (alongside the sweet potatoes, if there is space) for 8-10 minutes, stirring once to ensure even toasting. Keep a close eye on them to prevent burning.
5. Once toasted, remove from the oven and let them cool completely. They will become crispy as they cool.

Step 4: Combine the Dish

1. Once the sweet potatoes are done roasting, transfer them to a large serving platter.
2. Drizzle the warm maple glaze over the sweet potatoes, tossing gently to coat each piece.
3. Tear the burrata into large chunks and arrange them over the sweet potatoes.
4. Sprinkle the spiced pecan crumble generously over the top.

Step 5: Garnish and Serve

1. Finish with a sprinkle of fresh thyme leaves and a touch of flaky sea salt for added flavor.
2. Serve immediately, and enjoy the contrast of textures and flavors.